#212 – Parmesan-Crusted Pork Chops & Cheddar-Bacon au Gratin Potatoes

hosted by Laverne Diede & Rhonda Fitterer

Parmesan-Crusted Pork Chops

  • 1 egg
  • 1 Tbsp. water
  • 1/4 cup Italian style bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 4 boneless pork loin chops, 3/4 inch thick
  • 1 Tbsp. olive oil

Preheat oven to 400 degrees. Line 15x10x1 inch pan with foil; place cooking rack in pan. In a bowl, beat egg and water with fork and whisk. In another bowl, stir bread crumbs and Parmesan cheese until well blended. Dip each pork chop into egg mixture; coat with bread crumb mixture. In a large nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 1-2 minutes, turning once, until golden brown. Place pork chops in pan. Bake 13-18 minutes or until pork is no longer pink in center.

Cheddar-Bacon au Gratin Potatoes

  • 2 Tbsps. butter
  • 1 bunch green onions, sliced- greens and white separated
  • 2 Tbsps. flour
  • 1/2 tsp salt
  • 1/8 tsp ground red cayenne pepper
  • 3 cups half-and-half
  • 1 1/2 cups shredded sharp cheddar cheese
  • 6 medium boiling or baking potatoes, peeled, cut in half lengthwise and thinly sliced
  • 1 cup chopped cooked bacon
  • 1/2 cup original crispy panko bread crumbs

Preheat oven to 350 degrees. Spray 13 x 9 inch baking dish with cooking spray. In a large saucepan, melt butter over medium heat. Cook green onion whites in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and red pepper. Cook and stir about 30 seconds or until bubbly; remove from heat. Stir in half-and-half and cheese. Return to medium heat; cook 6-8 minutes, stirring frequently, until slightly thickened and cheese is melted. In a large bowl, mix potatoes and bacon. Spread mixture in baking dish. Pour cheese sauce evenly over potatoes. Bake one hour. Sprinkle bread crumbs onto potatoes. Bake 10 to 15 minutes longer or until top is browned and bubbly and potatoes are tender. Let stand 15 minutes before serving. Top with remaining green onion greens before serving.


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